Italian Style Panini Sandwich
This sandwich is made several hours ahead of time then refrigerated.
This Sandwich is easy to prepare and you can make it in the morning, then slice it for lunch or even dinner.
The Panini Press started gaining popularity a few years ago to make hot toasted Panini Sandwiches. If you are like me, you may be running out of storage space for all the gadgets and appliances in your kitchen and pantry. My recipe presents a cold version of the sandwich so you don’t need a press, merely something to weigh the sandwich down. A cast iron skillet works perfectly.
ITALIAN STYLE PANINI SANWICH
Ingredients:
- 4 Ounces Deli Roast Beef Slices
- 4 Ounces Smoked Turkey Slices
- 4 Tablespoons Basil Pesto
- 4 Tablespoons Garlic & Herb Cream Cheese Spread
- 6 Slices Provolone Cheese
- 1 & 1/2 Cups Organic Spring Mix Lettuce
- 12 Ounce Jar Roasted Red Peppers, sliced
- 1 Focaccia Loaf (12 oz.-8 x 8 round and 1 inch thick)
Directions:
1. Slice the Focaccia Loaf horizontally.
2. On the cut sides of the bread, spread the Garlic Herb Cream Cheese Spread on one side then spread the Basil Pesto on the other cut side.
3. Start by layering the Beef slices on the bottom slice. Next add the Turkey on top of the Beef. Next layer the Provolone Cheese on top of the Turkey. Now add the Roasted Peppers in a single layer on top of the Provolone Cheese. Finally add the Organic Spring Mix Lettuce.
4. Now put the top on the Sandwich and place the sandwich in a plastic bag. Set the Sandwich on a tray and place a heavy cast iron skillet on top of the sandwich. Then place in the refrigerator for 4-8 hours.
5. When you are ready to serve, just take the Sandwich out of the bag and slice into 4 hearty pieces.
Recipe by: Hot Dish Homemaker
